Affresco Caravan Chelsea Georgian Izumi Sato Cinaras


The British life is Chelsea Pub.
It is the football team’s fan club,
A table full of lamb and steaks
With beer and alcohol in lakes.
Don’t hesitate to come to Chelsea,
– the end of grief and sorrow tomb.
We’ll do our best and all we can
To make you feel yourself at home.


Lentil Soup

Ingredients: lentils - 300g , onion – 1, garlic – 2 cloves , olive oil – 2 tsp, tomato paste – 1 spoon, broth – 1 liter, butter – 50 g, ground cumin – 0.5 tsp, spices.
Finely chop the onion and garlic, in a large saucepan heat the oil, fry onions and garlic till it gets golden brown. Add tomato paste and broth, bring to a boil and add lentils. Cook the soup on low heat for 45-60 minutes. Once the lentils get swollen and softened, cool the soup slightly and blend it with a stick blender. After simmer the soup on low heat for another 10-15 mins and season with cumin and spices. Serve with naan bread.


Beef steak

Beef fillet marinate in oil with spices for two hours. Preheat grill for medium-high to high heat. Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. While you grill steak add a little cream and spices to your taste. Steak is served with vegetable salad and any desired side dish.


Walleye with cheese sauce

Divide into portions fillet, add salt and roll in breadcrumbs. Set the walleye fillets in greased with olive oil pan and fry until it gets golden crispy.
200 ml. of cream place in a water bath and add 50 gr. of Gauda cheese, stir constantly. Add your favorite spices and 2 tbsp. of lemon juice. Pour cheese sauce over walleye fillets and serve with boiled rice or French fries.


Tomato soup

Ingredients: celery - 0.5 of bundle, butter - 60 g, vermouth - 60 g, tomatoes - 8 pcs., garlic - 1 clove , spices, 2 cups of beef broth , cream to your taste.
In a large saucepan stew celery. Peel tomatoes, clean from seeds and chop. Add to saucepan vermouth, tomatoes, garlic, broth and spices, packed in a small cloth bag . Boil for half an hour. Remove a bag of spices from the soup, blend them in to a puree and then add to the saucepan. Add the cream, salt , pepper and cook for 10 minutes over low heat.


English carrot salad

Ingredients: Carrots – 300 g, Orange – 1 pc., Sour cream – 3 tbsp, lemon juice, spices – to your taste. Grate carrots Peel and cut orange into small slices and combine with carrots. Carefully mix. Sour cream, lemon juice and spices mix and cook the sauce and season salad.


Minestrone Soup

Ingredients: potatoes – 4 pcs., onion – 1 pc., garlic – 2 cloves, carrots – 1 pc., zucchini – 1 pc., celery – 1 stalk, broccoli – 200 g, cauliflower – 200 g, salt, parmesan cheese – to your taste.
Finely chopped onion and garlic fry in olive oil. Add 2 liters of water and salt. Add chopped vegetables and cook until fully done. In a separate pan boil potatoes and cut into small fine pieces. Add potatoes to the soup and boil over low heat. The soup is served with grated Parmesan cheese and toast.


Assorted Omelet

Ingredients: Egg – 4 pieces, bacon – 50 g, cheese - 100 g, tomato – 1 pc, mushrooms – 6-7 pcs., sour cream – 50 g. fresh greens.
In pan fry sliced bacon and tomatoes. Add diced and separately fried in advance mushrooms. Beat the eggs with sour cream and half of grated cheese, pour into pan with bacon and mushrooms. Sprinkle with the remaining cheese, cover pan with lid and simmer on low heat. At the end add greens and spices to your taste.